2003 Cuvee Parallel 46

Rich in aroma with blackberry, cherry, black pepper and exotic spice flavors that linger once they get revved up on the finish. This wine is ready for enjoyment now and displays forward red fruit and balanced tannins. Enjoy it with lamb, grilled red meats or pink salmon..

Accolades

• Bronze Medal, Northwest Wine Summit, 2007

Assemblage

Syrah 61%-Pepper Brideg, Morrison Lane, Cougar Crest, Forgotten Hills, and Rizutti. 20 Cinsault-Morrison Lane. 16% Counise- Forgotten Hills and 3% Merlot from the Roza Hills Vineyard

Vinification

The grapes for this blend were Whole Berry fermented in small one ton lots. The grapes were punched down by hand until the right extraction was achieved and then pressed off in a Basket Press prior to primary fermentation completion. The wines finished primary and secondary Malolactic fermentation in 500L Puncheons.

Aging

30 months in neutral 500L French oak Puncheons

2004 Basket Press Reserve

As the wine fills your glass your nose may be puzzled. Lavender? As you get closer it mixes with soulful flavors of inviting dark fruits and the subtle tingle of black pepper. And that is just a preview. Every sip will reveal cherry, blackberry, currant and peppercorn and treat you to a smooth finish and an aftertaste that glows with flavor. From a pot of stew or a lamb chop to the ubiquitous burger this wine brings out the flavor.

Assemblage

89% Syrah, 6% Viognier, 2% Malbec, 2%, Cab. Sauv & 1% Merlot

Vinification

The Syrah grapes for this blend were inoculated with Enoferm-Syrah wine yeast and fermented in small 1 ton stainless steel bins. Viognier grapes were added during fermentation to achieve a 6% co-ferment. The extraction was achieved by punch downs twice daily. Once the desired extraction was achieved it was immediately pressed into neutral oak puncheons where it finished primary and secondary fermentations. The wine was racked off lees 3 times during its ageing in the cellar. It was egg white fined prior to bottling and was bottled unfiltered.

Aging

27 months in neutral oak puncheon

2004 Viognier

Deliciousness. Glen Fiona Viognier. With its rich gold color, this wine flows into your glass, seductive and sticky; dripping down the side of the glass like a first kiss; greeting you with aromas of bananas and apricots that will leave you smiling and breathless. The finish is an amazing array of earthly orange peel, nutmeg and lichens. Enjoy a glass before dinner along with a bite of something tasty. The flavor in this “Valley of the Vine” wine nudges you toward Asian pears, pork, veal, sashimi, sea bass and Oyster's Rockefeller. Don't rush things. Catch your breath. Taste Deliciousness one more time.

Assemblage

100% Viognier , 100% Kestrel Vineyards

Vinification

The fruit for this blend was inoculated with Epernay-II wine yeast and was fermented in a 3000 gallon tank. The fermentation temperature was kept low so as to preserve fruit aromatics that are produced during fermentation. Once primary fermenation was complete the wine was racked to barrel and inoculated with ML bacteria. Upon completion of this secondary fermentation, sulfur was added for microbial stabalization and the wine was cold and heat stabalized.

Aging

This wine has aged 2 years in neutral French oak barrels for the purpose of retaining the natural fruit aromas common to this variety.

2002 Merlot

Accolades

• Bronze Medal, Northwest Wine Summit, 2007
• Silver Medal, 2007 San Francisco Chronicle Wine Competition
• Excellent, Wine Press Northwest, Fall 2007

Assemblage

78% Merlot, 6% Cabernet Sauvignon, 6% Cabernet Franc, 5% Syrah, 5% Zinfandel

Vinification

The grapes for this blend were inoculated with Cepage Merlot yeast and fermented in a small 4 ton open top tank. The extraction was achieved by punch downs twice daily. Once the desired extraction was achieved it was pressed off into barrel where it finished primary and secondary fermentations.

Aging

36 months in 75% new French oak barrels, 25% new American oak barrels

2002 Cabernet Sauvignon

Accolades

• Silver Medal, Northwest Wine Summit, 2007

Assemblage

84% Cabernet Sauvignon, 11% Cabernet Franc, 5% Syrah

Vinification

The grapes for this blend were inoculated with Cepage Cabernet Sauvignon yeast and fermented in a small 4 ton open top tank. The extraction was achieved by punch downs twice daily. Once the desired extraction was achieved it was pressed off into barrel where it finished primary and secondary fermentations.

Aging

36 months in 50% new French oak barrels, 25% new American oak barrels & 25% neutral barrels

2002 Claret

Accolades

• Bronze Medal, Northwest Wine Summit, 2007
• Silver Medal, 2007 San Francisco Chronicle Wine Competition

Assemblage

60% Cabernet Sauvignon, 30% Merlot, 5% Cabernet Franc, 5% Syrah

Vinification

The grapes for this blend were inoculated with Pasteur Red yeast and fermented in a small 4 ton open top tank. The extraction was achieved by punch downs twice daily. Once the desired extraction was achieved it was pressed off into barrel where it finished primary and secondary fermentations.

Aging

36 months in 20% new French oak barrels, 75% neutral American oak barrels

2003 Walla Walla Valley Syrah

A beautiful wine that flavors some vanilla, peppery, some plum and dark licorice with cherry, chocolate with a firm introduction on the pallet and a long and lasting wonderful finish. This wine would pair well with lamb kabobs, and duck confi..

Accolades

• "Being tied up and tortured in Fiona's house of candy - licorice whips, chocolate restraints and makes you whine for more."
• Northwest Palate - January, 2006 Recommended/Good Value - “Wood smoke, flowers, dark berry and plum comprise the nose. Youthful, brambly plum and cassis fruit join sweet oak, flower, blossoms, and a pleasing minerality on the palate. Serve with braised rabbit and leeks. Good value.”

Assemblage

100% Syrah

Vinification

The Syrah grapes for this blend were inoculated with Enoferm-Syrah & ICV-D254 wine yeast and fermented in small 1 ton stainless steel bins. The extraction was achieved by punch downs twice daily. Once the desired extraction was achieved it was immediately pressed into neutral oak puncheons where it finished primary and secondary fermentations. The wine was racked off lees 3 times during its ageing in the cellar. The wine was aged for 26 months in neutral puncheon and 12 months stainless steel tank It was bottled unfiltered.

Aging

26 months in neutral oak puncheon, 12 months stainless steel tank

2005 Columbia Valley Syrah

Smoke and spice on the nose with some hickory and cherry hints. Dried cherries, pomegranate, and beefy notes on the palate with a slight spice on the finish. A ideal wine for a hearty lasagna dinner.

Assemblage

100% Syrah

Vinification

The fruit for this wine came from block 15 of Roza Hills Vineyard. The fruit was picked on October 18th, 2005. Analysis of the must prior to fermentation was the following: TA of .66, pH of 3.7 and a brix of 24.7 The must had 50ppm SO2 added at the crusher and underwent a 2 day cold soak prior to inoculation. The must was inoculated on October 20th, 2005 with Prise De Mousse wine yeast. Water was added to make up for 7.7% of the fermenting gallons. Extraction was achieved via pumpovers twice daily with an inline venturi for increased aeration. The wine was pressed 18 days after inoculation into stainless steel tank where it was then inoculated with VP41 ML bacteria. This secondary fermentation completed on April 4th, 2006 at which time 50ppm SO2 was added.

Aging

41% of this blend was aged for 13 months in a stainless steel tank and 5 months in neutral barrels. The remaining 59% was aged 18 months in stainless steel tank. Stavin French Oak barrel inserts were added to the tank to achieve 5% new oak in the final b